Roasted Golden Beets with Sun-dried Tomato Pesto and Creamed Corn

In a rare twist, I actually cooked a meal that didn’t involve meat in some way shape or form. I’m still not a huge fan of beets, but I’m trying. The creamed corn recipe is from Ad Hoc at Home. The pesto was leftover, which is why it looks a little worse for the wear in the photo.

Pickled cherry tomatoes:

~12 oz. cherry tomatoes

¾ cup water

¾ cup cider vinegar

4 tsp kosher salt

2 tsp sugar

Lime peel from ½ a lime

1 garlic clove, finely minced

1 tsp crushed red pepper

Method: bring the water, vinegar, salt, and sugar to a boil in a small saucepan. Remove from heat, and cool for 20 minutes. Place remaining ingredients in a container and poor cooled vinegar mixture over contents. Refrigerate.

Roasted Beets : Peel beets, cut into ¼” thick rounds, season with salt/pepper/olive oil and bake at 400°F for 25 to 30 minutes

Creamed Corn:

Kernels from 2 ears of corn

2 Tablespoons butter

Salt

Juice of ½ lime

1/3 cup heavy cream

Lime zest

Chives

Method: In a pan melt the butter over medium heat. Add the corn, season with salt and lime juice (I used ½ a lime). Turn the heat to medium-low, and cook for 15 minutes, until the liquid is evaporated and the corn begins to sizzle. Add the cream and lime zest and cook for 6-8 minutes more, until the corn absorbs a good bit of the cream. Remove from heat and add the chives.

Sun Dried Tomato and Walnut Pesto:

¼ cup sun-dried tomatoes in oil

¾ cup basil

1 clove garlic

½ cup grated parmesan

¼ cup walnuts

1/3 cup extra virgin olive oil

Salt and pepper

Method: add the garlic and walnuts in a food processor and give them a whir. Add the tomatoes, basil, and parmesan and turn the machine on. While it’s running, pour in the olive oil. Season with salt and pepper.